Roast pork with milk

Happy New Year! One of the lovely gifts I received this Christmas was Anthony Bourdain’s Les Halles Cookbook from my husband. In looking through the book, both of us spotted this recipe as looking particularly delicious, so we thought that trying it on New Year’s Eve would be a wonderful way to end of the year.

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Ratatouille

Continuing with our French night dishes, I decided that it would be fun to try something as iconic as ratatouille. It was hard not to love the movie and Remy’s final pièce de résistance to win over the critic. It turns out that renowned chef Thomas Keller served as a consultant on the movie and designed…

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Gougères

Hosting a French night called for some new and interesting French recipes to try out. Gougères seemed like a perfect place to start–cheesy puffs to nibble on to get the evening started. These round little cheesy darlings originate from Burgundy and use pâte à choux, which is the same kind of dough commonly used in profiteroles…

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Sauté of chicken with 40 garlic cloves

It is well-established that David is a fan of garlic. He will often gleefully double or even triple the amount of garlic called for in a recipe. However, when I came across this recipe, which has long been ear-marked for us to try, he found that his garlic lust had met its match.

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Roasted bone marrow

David and I have eaten our fair share of animal parts–liver, sweetbreads, ears, etc. Perhaps one of the more pleasant surprises I had in sampling something a little off-the-beaten path was roasted bone marrow. Our love for this dish arises from our favourite Vancouver restaurant, Le Crocodile, where we both had the chance to try bone…

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Roast duck with apple and sausage stuffing

It was to be a relatively quiet Thanksgiving, with just the two of us plus David’s brother. As such, a turkey seemed like overkill, so we decided to consider the smaller birds (e.g. cornish game hen, duck, capon), finally settling on duck. It’s been quite awhile since we’d had duck, and this seemed like the…

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Salade Lyonnaise

We were re-introduced to the Salade Lyonnaise at our delicious anniversary dinner a few weeks ago. I say re-introduced, as David has had more than his fair share of this particular salad at the bakery he used to work at in Portland. He was eager to try his hand at making it himself. It is a brilliant…

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Coq au vin

There are few dishes that are as iconically French as coq au vin, and we were kind of appalled that we both had not yet tried it (even in a restaurant). The preparation is somewhat involved, as the chicken marinates for at least a day but potentially up to 3 days, but we were game…

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Cinnamon-crunch chicken

In my search for new and interesting recipes, this one caught my eye, if only because of its unusual pairing of cinnamon spice sugar cookies with chicken. It makes use of speculoos, a buttery cinnamon and spice cookies that is a specialty of northern France, Belgium and Holland, traditionally baked in December around Christmas time….

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